Skillet Pear and Blackberry Crisp
Get the most of out of your late summer or fall pear harvest with this cast iron skillet baked pear and blackberry crisp! It's the perfect fall dessert recipe, and so incredibly easy to make. This delicious homemade fruit crisp is one of the easiest and tastiest desserts you can make, guaranteed!
Servings 8 servings
Calories 404kcal
Equipment
Ingredients
Fruit Filling
- 8 ripe pears or apples, peaches, or nectarines
- 1-2 cups blackberries or raspberries, blueberries, or strawberries
- 1/2 cup brown sugar
- 1 Tbsp honey
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Crumble Topping
- 4 Tbsp softened butter or coconut oil for dairy free
- ½ cup brown sugar
- ½ cup all purpose flour
- ½ cup rolled oats
- ½ cup finely chopped walnuts optional, but recommended
- ½ cup unsweetened coconut optional, but recommended
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- pinch salt
Instructions
Fruit Filling
- Core and slice the pears.
- Put the sliced pears in a large bowl and add the blackberries.
- Add the brown sugar, honey, cinnamon, and vanilla extract.
- Stir it all together and set aside to macerate (that’s when you mix together fruit with sugar and let it sit and get all cozy together).
Crumble Topping
- Preheat the oven to 375°F (190°C).
- Cream together butter and brown sugar.
- Then stir in the oats, walnuts, shredded coconut, vanilla extract, cinnamon, and salt.
Assemble the Crisp
- Put the macerated fruit into an 8-9" cast iron skillet or baking dish.
- Distribute the crumble topping over the top.
- Bake in the preheated oven for 30-45 minutes, or until the top is golden brown and the fruit juices are bubbly. Let it cool a bit before serving.
Notes
- If the baking dish is super full you may want to put it on a sheet pan before putting in the oven in case of bubbling over.
- Serving suggestion: Top with vanilla ice cream.
Nutrition
Serving: 1serving | Calories: 404kcal